September 3, 2011

Maple-Pecan Corn bread

The flavor of pure maple syrup makes this corn bread extra special! This would go well with a bean and ham soup.

1 cup all-purpose flour

1 cup yellow cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 tablespoons butter, softened

2 tablespoons brown sugar

2 eggs

1/3 cup pure maple syrup

3/4 cup buttermilk

1/2 cup chopped pecans

additional maple syrup, optional

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased 8x4-inch bread pan. Bake at 350 for 35 to 40 minutes or until bread tests done. Cool for 10 minutes in pan. Serve warm with syrup, if desired or allow to cool.

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